My family started composting in our backyard last year, and this summer, my husband scattered some of the resulting soil in the bed where we plant thyme, basil, parsley and sage. A few weeks later, out sprouted two big, leafy plants we didn't recognize. "It looks like some kind of squash," said my husband, who grew up with a quarter-acre vegetable plot in his backyard. So we let the mystery plants grow. It turns out, the seeds from a spaghetti squash we'd eaten last summer must have survived the composting process. We got tons of rain this summer, so we never even watered the plants. A few weeks ago, we had our first harvest. I cooked a squash using steps 1 & 3 from this recipe by F&W's Marcia Kiesel and tossed the strands with some whole-wheat spaghetti and pesto. The process of composting is basically benign neglect—you throw vegetable peelings, eggshells and leaves in a pile and let it sit. I never expected I would also get a vegetable garden without having to lift a finger.
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